Wheat Free White Chocolate Cherry Pecan Scones

I’ve really been enjoying experimenting with different flour combinations lately. This is something that I came up with. We had them for breakfast and they were a big hit.

I really didn’t know how well this was going to go over but suprisingly everyone liked them. In fact I had to fight the boys off to keep them from eating them all at once. I guess it’s hard to go wrong with white chocolate. So here is the recipe for you.

White Chocolate Cherry Pecan Scones

Preheat your oven to 350 degrees

1 1/2 cup almond flour

1/2 cup coconut flour

1/4 tsp salt

1/4 tsp baking powder {please use aluminum free}

1/4 tsp baking soda

1/2 cup chopped pecans

1/2 cup white chocolate chips

Mix all of your dry ingredients together and set aside.

1 large egg

1/3 cup plus 2 T Milk {or your choice of a non dairy milk}

2T maple syrup

1 T butter, melted { I’m sure coconut oil would work}

3/4 cup chopped fresh or frozen cherries { be sure to pit them first}

I used frozen cherries out of my freezer, I can’t wait to try this with fresh cherries when they come in season. I think these would be good with blueberries too. I might have to try that next week.

Mix all of your wet ingredients together.

Next, gently mix your wet ingredients into your dry ingredients. Give it a minute for the coconut flour to absorb the moisture, then if you need more milk add 1 or 2 more spoon fulls, but you don’t want it too wet.

Form into biscuit shapes with your hands. I used a 1/4 cup measuring cup for each to keep the size consistent. Place on your baking sheet and flatten to about 1/2 inch thick. Bake at 350 degrees, it took mine 15 minutes, but your oven might be different. The tops should be golden brown.

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